Ingredients
Scale
- 1 tablespoon olive oil
- 2 onions finely chopped (plus more for topping)
- 1 ounce unsweetened chocolate
- 1 clove garlic minced
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon allspice
- 1/2 teaspoon ground cloves
- 2 cups chicken broth
- 16 ounces tomato sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar
- 2 teaspoons Worcestershire sauce
- Salt and freshly ground black pepper
- 2 pounds ground beef
- cooked spaghetti for serving
- shredded cheese dark red kidney beans, finely chopped onions, and oyster crackers, for serving
Instructions
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In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Cook onions until softened, about 5 minutes.
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Stir in chocolate, garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds. Add broth, tomato sauce, vinegar, tomato paste, brown sugar, and Worcestershire sauce.
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Stir in beef and bring to boil. Reduce heat and simmer until thickened, about 20 to 25 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
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Serve over cooked spaghetti with desired toppings such as cheese, beans, onions, and crackers.
Notes
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Cool and portion into freezer-safe containers, label and date. Thaw overnight in the refrigerator.
- Prep Time: :05
- Cook Time: :25
- Category: Main
- Method: Stovetop
- Cuisine: American